Posted on May 01, 2013 by Anne Milneck | 0 comments
Earl Grey Creme is our best-selling black tea. And for good reason. Earl Grey is combined with cornflowers and vanilla for a rich, creamy finish that is addictive. Imagine Earl Grey combined with a vanilla cupcake. In this recipe, we use this deliciously sweet smelling tea to create a simple syrup for glazing fresh fruit. A simple process that yields complex, amazingly delicious results.
1 cup water
1 cup sugar
1 tsp Earl Grey Creme loose tea
Bring the water to a boil, turn off the heat and add the Earl Grey Creme loose tea. Steep for 3 minutes. Strain the tea and discard the tea leaves. Return the tea to a simmer, add the sugar and stir until dissolved--about 3 minutes. Cool and refrigerate until ready for use.
Use about 1/4 cup simple syrup to each cup of fresh fruit. This is especially lovely on melon, pears and berries. Depending on the amount of fruit you want to glaze, you may have more simple syrup than you need. Store any excess in a clean glass jar in the refrigerator for up to two weeks.
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